Add all of the ingredients to your Instant Pot insert. Use a wooden spoon or silicone spatula to mix everything together as best you can. (See note above for stovetop or crockpot cooking instruction alternatives.)

Lock the lid into place and set the valve to “sealing.” Using the manual setting, set the Instant Pot to “low pressure” for three minutes—and no longer. If your Instant Pot or pressure cooker doesn’t have a “low” setting, set it on the lowest setting possible or check the dip after 1, and then 2 minutes. The bottom will burn if it cooks for a full 3 minutes at high pressure. Stir well at each check because even though it may look like the cream cheese hasn’t melted, you may find that it has once you stir it well.

Quick release the pressure by carefully turning the valve to “venting” and, once you’re able, unlock and open the lid. Use a wooden spoon or silicone spatula to mix the dip thoroughly; again, it may seem at first as though the cream cheese hasn’t melted and ingredients haven’t come together, but stirring fixes this. Taste and season with more salt and pepper, as desired. Once well mixed, allow the dip to sit for up to five minutes to thicken, then serve with pita bread or chips, gluten-free crackers, or crudite. You can also leave extra in the Instant Pot to keep on “warm” and refresh the dish for guests.

Recipe Notes

If you don’t have an Instant Pot, fear not: you can make this recipe in your slow cooker too. Just set it to low for 3–4 hours. Or, if you’re using a traditional stovetop method, simply cook all the ingredients over medium-low heat, stirring frequently until everything is melted and blended.